Are you stuck in a red-wine/white-wine rut? Do you ever wonder sometimes why your favourite wine doesn’t taste the same when you eat certain foods? Marnie Old, who writes for Fine Cooking magazine, provided a few ahaa… moments for me in her recent blog.
A salty dish will cause white wines to taste less acidic, while a sweeter dish will leave the wine tasting more acidic. Similarly, a fatty braised dish diminishes the full bodiness of a red. If we anticipate how a food will affect our wine, then we can re-adjust the balance in our wine selection.
“When a meal is matched with the right wine, both taste better than they would on their own” and Marnie recommends that we “start by putting the food first and go from there.” Her blog contained this handy little cheat-sheet to help us with our pairings, which I’ve reproduced below. You can also read the full article in her blog.